Last night Blizzard Hercules hit New York City. Temperatures plunged into the single digits and it left people stranded indoors. I decided it was the perfect day to make soup! This recipe was inspired by another blog. It looked too good to resist. The link is below.
You will need the following ingredients to make this hearty soup:
- 3 tbsp olive oil
- 5 cloves of garlic
- 4 rosemary sprigs
- 4 celery stalks
- 10 baby carrots
- 1 yellow onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large can of crushed tomatoes
- 10 cherry tomatoes
- 1 container of chicken stock (32 oz.)
- 2 cups cubed butternut squash
- 1 can of white beans
- 1 bunch of kale
- Grated parmesan cheese.
First, you will want to chop the celery, carrots, peppers, onions. I usually chop the onions larger than the rest of these vegetables because I love the taste. I like using baby carrots rather than regular sized carrots because I always keep a bag of baby carrots in my fridge. When I am cooking a recipe that calls for carrots, I can just take a bunch of carrots from the bag. Place the vegetables in a pot on high along with the olive oil and garlic. My mom always tells me that more does not mean better. Well, I disagree when it comes to garlic. I personally love garlic so I used at least 4 tbsp of chopped garlic. If you are not a garlic lover, 1 tbsp will do. Once the vegetables are sauteéing, season them with salt, pepper and a pinch of red pepper flakes. The salt will start to draw out some of the juices from the vegetables. Let them cook for 5-10 minutes.
Next, pour the crushed tomatoes and chicken stock into the pot. At this time, you can add the cherry tomatoes that you have cut in half. I do this to add more texture to the soup. Bring this mixture to a boil for about 15 minutes.
Next, add the butternut squash and white beans.
Then add the sprigs of rosemary. I like to take the leaves off the stem first.
Cook until the squash is fork tender and then add the kale. Make sure the kale leaves are pulled away from the stems and chopped into small pieces. After a few minutes, the kale will begin to wilt.
Note: kale is extremely high in vitamin K, calcium and acts as an anti-inflammatory.
Continue cooking for another 5-10 minutes on low heat. Serve with a sprinkle of parmesan cheese.
This recipe is vegetarian and it will suit all of your health conscious friends. It will make you feel satisfied and warm!
Original recipe came from a blog called: Fat Free Vegan Kitchen